Who doesn't love breaded olives? If you tasted them once, they become an instant hit and party favorite. My friend Mihai I always makes these at his parties (among other things) in large quantities and they're the first thing to go. What's there not to love? Since both olives and anything breaded are delicious and snackable on, by default.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: French-style grilled cheese (with baguette and Brie).
Five years ago: Clafoutis Limousin (Black cherry clafoutis) (French).
Six years ago: Creamy banana, walnut and mascarpone cake.
Seven years ago: Dark chocolate and red wine cake.
Eight years ago: baby making and no cooking. :)
- 400 g pitted olives (preferably marinated with herbs beforehand)
- 1 large egg
- 100 g fine breadcrumbs
- sunflower oil for frying
Beat the egg and place it in a bowl. Also place the breadcrumbs in another bowl. Prepare the olives and make sure they are drained of excess liquid.
Heat the oil in a deep frying pan. Dredge each olive in the beaten egg, followed by breadcrumbs, then again through the beaten egg and again through the breadcrumbs.
This technique is called double-battering and once you've tried it you will need to resist the urge of preparing everything this way. :)
Place the double-battered olives in the hot oil and fry on all sides until golden, about 3 minutes total.
Repeat with the remaining olives until done. Drain on paper towels and transfer to a serving bowl. They are best warm but definitely delicious cold, as well. Dig in :)
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